I stuck to the classics for Thanksgiving this year, but I just had to made at least one new recipe, and I knew right away which one it would be. Claire posted this video/recipe back in May under the title “The Best Homemade Dinner Rolls” and there’s no better time to put that claim to the test than Thanksgiving.

This recipe uses a technique from Japanese Milk Bread where you start by cooking a roux out of flour and milk, letting it cool, and incorporating it into the dough. This allegedly makes the final rolls super soft and pillowy. The other notable things from this recipe are a cup of sour cream and a whole pile of fresh chives, which I’m totally into, based on my super stinky fave chips flavour: Sour Cream & Onion.

This was a fun project to work on the day before Thanksgiving, but it does take some time and coordination for the various rise times and shaping the rolls. I had some issues with my yeast (my active dry yeast was expired so I had to sub in instant!) and I don’t think I kneaded the dough long enough because it definitely wasn’t as smooth as Claire’s. I want to make these again with proper yeast and patience to see if I can get results like hers.

Having said all that, these tasted great and were a big hit with everyone except one person – my nephew was definitely not into the savoury vibe of the chives, so I would potentially leave them out next time if I make these for Christmas.

You can find the ingredient listing + directions in Claire’s video here!

More Planet Byn x Dessert Person posts here!

Note: I ordered a gigantic 3lb box of Diamond Crystal Kosher Salt online, but if you don’t have it, just use regular salt and cut the measurement in half for these recipes.